RCHEISS Profile - Allrecipes.com (1645412)

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RCHEISS


RCHEISS
 
Home Town: Mayfield Heights, Ohio, USA
Living In: Wickliffe, Ohio, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Mediterranean, Gourmet
Hobbies: Reading Books, Music, Wine Tasting
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Recipe Reviews 13 reviews
English Muffin Breakfast Strata
This was a very good recipe, something different for a small Sunday brunch, but my wife finds chopped green chilis too spicy for her, so I substituted a diced Cubanella and cooked them in with the sausage. I also wanted a little more "substance" to the strata, so I added mushrooms and chopped onion. I loved the texture of the combined egg/sour cream mixture. Will make this one again! Note: as it was for two, I used two Muffins in a 6" x 6" square baking dish, cut the ingredients in half.

11 users found this review helpful
Reviewed On: Jan. 13, 2013
Flat Iron Steak with Mushrooms
I like this recipe! It was simple, easy to follow and made great use of an under-used, under-estimated cut of beef. I did take the advice of some previous reviewers and reduced the vinegar to 1/8th cup. I also used equal parts of both regular balsamic and white balsamic. For seasoning I love thyme with mushrooms! I added 2 TEAS. of Dried Thyme for just a bit more fullness, and I also minced the garlic instead of leaving the cloves whole. A very good recipe that I will make again!

0 users found this review helpful
Reviewed On: Nov. 27, 2012
The Best Chicken Fried Steak
First off; 2 cups of flour was a waste of a cup of flour. Keep the other dry ingredients the same, but don't throw away a cup of flour. Second; I pre-seasoned the meat with salt & pepper, and glad I did, it gave the meat just a enough extra flavor. 3rd: I used lard instead of the shortening, liked the boost it gave to the meat. Lastly: The gravy was very bland, although the lard helped it. I added Tabasco (1/2 teas.), a teaspoon of Worcestershire sauce, and additional salt & pepper to the gravy. The meat, the dredge & batter was very good and help up well. I was impressed with that, but again, the gravy really needed some work. I would make this again with the changes I made.

0 users found this review helpful
Reviewed On: Sep. 4, 2012
 
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